2. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Spoon batter into tin and smooth the tops.

3. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

4. Bake muffins for 25 to 30 minutes until a tester comes out batter-free.

5. Allow the muffins to cool. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.

Recipe adapted from a pumpkin bread recipe found on SmittenKitchen.com.